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Ingredients (serves 6)

1 kilo octopus

2 bay leaves

1/2 c white wine

Salt to taste

750 grams potato

2 cloves garlic

1 small onion

6 T extra virgin olive oil

1 T sweet paprika


Defrost one tray of Frigoríficos de Camariñas octopus in the refrigerator. Wash the octopus. Place it in a pot with the bay leaves, enough water to just cover the octopus, the wine and salt. Cook over high heat for 20 minutes. Remove from heat and set aside until the octopus is tender to taste. Peel and cook the potatoes. When the octopus is nearly done, add the cooked potatoes to the water. Let them cool and reserve the cooking broth.

Peel and chop the garlic and onion. Heat the oil in a frying pan and brown the garlic. Add the onion and fry until clear. Add the paprika and stir a few times. Pour in one cup of the cooking broth. Cut up the octopus and place it in a serving dish with the potatoes. Drizzle with the sauce and serve.

pulpo gallega